Humm Kombucha develops proprietary fermentation process for brewing raw Kombucha
Humm took the age-old process of making kombucha in gallon glass jars and modernized it with a consistent, scalable process.
Humm Kombucha, Los Angeles, developed a proprietary fermentation process for its signature beverage that will make what is said to be the first-ever verified non-alcoholic raw kombucha.
Humm took the age-old process of making kombucha in gallon glass jars and modernized it with a consistent, scalable process. This new process improves flavor consistency while maintaining a live, raw, non-alcoholic beverage that is well below the government standard of 0.5% alcohol by volume (ABV).